The first option is for cinnamon rolls served the day after making. I make the dough, shape it, and place it without letting it rise in the refrigerator. The next morning remove the cinnamon rolls from the refrigerator and let them rest on the counter 15-20 minutes. Bake as usual.
The second option is for freezing the dough. I make the dough, shape it, and let it rise. Then I wrap the pan well and place it in the freezer. The day before baking, let the cinnamon roll dough rise overnight in the refrigerator. Remove from the refrigerator and let rest on the counter 15-20 minutes before baking as usual.